Stuffed Smoked Peppers – With Pulled Pork Leftovers

alt="Stuffed Yellow Pepper"
  • Pork
  • Vegetables
1721 days ago

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Bradley Smoker & Friends

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If you are looking for a new recipe idea for your leftover pulled pork, try this stuffed smoked peppers recipe in your Bradley Smoker. I think you'll savor the smoked flavor.

What You'll Need

  • 7-10 Bell Peppers (I used red, orange & yellow)
  • 3 Jalapenos, seeded and finely chopped
  • 1 Medium Onion, finely chopped
  • 3 Cups Cooked White Rice (Don't overcook the rice as it will finish cooking in the peppers. Cook it just shy of done and it will end up picture-perfect)
  • 4-6 Cups Pulled Pork (previously Smoked in A Bradley Smoker)
  • 1 Cup Beef Broth
  • 3 Large Eggs, beaten (ready for omelets)
  • 1 Cup Barbecue Sauce

How to Prepare

The first thing I do… prepare all of the ingredients first. Chop the onions and the jalapenos, cook the rice, sauté the jalapeños and the onions with a tablespoon of olive oil.

Cut the tops off of the peppers, making sure to leave the stem attached to use for caps. De-seed the peppers and set aside.

Once ingredients are prepared, add the meat, rice, sautéed onions, jalapenos, beef broth and seasoning (your choice) to a large bowl and mix well. Add the eggs to the mixture and mix well.

Set the peppers on a Bradley Smoker Rack and begin to add the stuffing mixture into the peppers.

“Bradley” Smoking the Peppers

Once the smoker has reached 220°F and is smoking good, place the racks of peppers and caps on the grate and let them smoke & cook for about 1 hour and 15 minutes (or until they are at the right tenderness). The mix inside the peppers should reach 160°F to ensure the eggs are completely cooked.

I recommend hickory bisquettes but other flavors work well too.


  • Measure out the needed cups of meat, onions, jalapenos, peppers and rice.
  • Make mixture using recipe above.
  • Stuff peppers and place on Bradley Smoker racks.
  • Smoke peppers at 220°F for about 75 minutes or until tender and 160 in center.
  • When slicing the tops off of the peppers, don't cut too slim or the stem will separate from the cap.